📝 About This Recipe
Invented at Tokyo's Ginza Kyubey in 1941, Gunkanmaki—or 'Battleship Sushi'—is an ingenious solution for serving delicate toppings that would otherwise fall off a traditional nigiri. This recipe features hand-pressed seasoned rice wrapped in a crisp 'hull' of toasted nori, supporting a cargo of luscious spicy tuna and briny salmon roe. It is a masterclass in texture, balancing the snap of seaweed with the melt-in-your-mouth richness of premium seafood.
🥗 Ingredients
Sushi Rice (Shari)
- 2 cups Short-grain Japanese sushi rice (rinsed until water runs clear)
- 2 cups Water (filtered is best)
- 1/4 cup Rice vinegar (unseasoned)
- 1 tablespoon Granulated sugar
- 1 teaspoon Sea salt (fine grain)
The Wraps and Bindings
- 3 sheets Nori (Seaweed sheets) (high-quality toasted gold or silver grade)
- 1/2 cup Tezu (Hand water) (water mixed with 1 tsp rice vinegar to prevent sticking)
Toppings: Spicy Tuna and Ikura
- 150 grams Sashimi-grade Tuna (Maguro) (finely minced)
- 1 tablespoon Kewpie Mayonnaise (Japanese mayo)
- 1 teaspoon Sriracha sauce (adjust for heat preference)
- 1/2 teaspoon Toasted sesame oil
- 4 tablespoons Ikura (Salmon Roe) (marinated in soy sauce)
Garnish and Serving
- 1 stalk Scallions (very thinly sliced)
- 1 teaspoon Wasabi paste (freshly grated or high-quality tube)
- 2 tablespoons Pickled ginger (Gari) (for palate cleansing)
- 2 tablespoons Soy sauce (Shoyu) (for dipping)
- 1/4 piece Cucumber (sliced into tiny crescents for the Ikura base)
👨🍳 Instructions
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1
Rinse the sushi rice in a bowl until the water runs clear. Drain and let sit in a sieve for 15 minutes to ensure even hydration.
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2
Combine rice and 2 cups of water in a rice cooker or heavy-bottomed pot. Cook according to manufacturer instructions or simmer covered for 15 minutes, then let steam for 10 minutes off the heat.
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3
While rice cooks, prepare the sushi vinegar by whisking rice vinegar, sugar, and salt together until fully dissolved. You can gently heat this in a small pan, but do not let it boil.
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4
Transfer the hot rice to a large wooden bowl (hangiri) or a wide glass dish. Pour the vinegar mixture over the rice and fold gently with a rice paddle (shamoji) using a cutting motion to avoid mashing the grains. Fan the rice to cool it quickly to room temperature.
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5
Prepare the nori 'hulls'. Using kitchen shears, cut the nori sheets into strips approximately 1.5 inches (4 cm) wide and 6-7 inches (15-18 cm) long. Cut across the grain of the nori.
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6
In a small bowl, mix the minced tuna, Kewpie mayo, Sriracha, and sesame oil. Keep chilled until ready to assemble.
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7
Dampen your hands with the Tezu (hand water). Take about 2 tablespoons of sushi rice and gently shape it into an oval mound (about 20-25 grams). Do not squeeze too hard; the rice should be airy.
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8
Wrap a strip of nori around the rice mound, ensuring the bottom of the nori is flush with the bottom of the rice. There should be about 0.5 to 1 inch of nori extending above the rice to form a wall.
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9
Secure the end of the nori strip by pressing a single grain of cooked rice onto the overlap and squeezing it shut like glue.
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10
If making the Ikura version, place a tiny thin slice of cucumber on top of the rice first; this prevents the moisture from the roe from making the rice soggy.
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11
Carefully spoon the spicy tuna mixture or the salmon roe into the space above the rice until it is level with the top of the nori.
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12
Top the spicy tuna gunkan with a sprinkle of sliced scallions. Serve immediately while the nori is still crisp.
💡 Chef's Tips
Use high-quality roasted nori; if it feels soft, quickly pass it over a low gas flame for a second to crisp it up. Always keep your hands damp with Tezu to prevent the rice from sticking to your fingers. Do not overfill the 'battleship' or it will become top-heavy and tip over during service. For the best flavor, ensure the rice is at body temperature (around 98°F) while the fish is cold. If you don't like spicy tuna, try other fillings like chopped scallops with mayo or Uni (sea urchin).
🍽️ Serving Suggestions
Serve with a side of premium Junmai Ginjo Sake to complement the briny roe. A warm bowl of Miso soup with tofu and seaweed makes for a perfect starter. Offer a small dish of high-quality Shoyu, but advise guests to dip only the nori edge or use the ginger as a brush. Pair with Edamame tossed in sea salt and chili flakes for a textured appetizer. Enjoy with a cup of hot Genmaicha (brown rice green tea) for a traditional finish.